Easy Turkey Chili, a kid friendly recipe.

I am keeping it simple with this recipe.  This is a new twist on the Chili I traditionally make.  The addition of tomato paste and limiting the variety of spices and heat makes this a very kid friendly recipe.  My kids ate it and had good comments afterward which is a big deal in this house.  My kids are VERY picky eaters but will eat anything with Turkey in it.  So with that in mind and with help of my friend's Alison's recipe for Chipotle Turkey Chili I took my Christmas Leftovers and made it into a repurposed leftover.  You can use all leftover turkey (3 cups diced) instead of the ground meat.  Next time you find those Turkey Cutlets on sale at the supermarket you may want to give this a try.

1 pound of Ground Turkey
2 cups diced turkey meat, diced pre-cooked or leftover

1 large Onion, diced
1 jar of roasted Red Pepper strips, roughly chopped
1 teaspoon Garlic, minced

1 Tablespoon Chili Powder
1 Tablespoon Cumin
1/4 teaspoon Black Pepper

2 cans Chili Beans
14.5 ounce Can Petite Diced Tomatoes
1 6-ounce can Tomato Paste
1 cup Water

Toppping: Sour Cream

Brown ground meat in a hot skillet until no longer pink.
Add browned ground meat and remaining ingredients into a crock pot.
Cook 4 hours on high or 8 hours on low.

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Gluten free Mac and Cheese Recipe

I have been thinking a lot about back to school lunches.  This year my gluten free daughter starts Kindergarten and I have decided that both children will pack a lunch.  The idea of packing a lunch scares me.  I myself do not like to eat the same lunch every day and do not expect them to eat a sandwich every day either.  After all, I am asking my son to skip the hot meal for my packed lunches.  But to come up with unique yet yummy ideas for kids every school day?  YIKES.  So I will start posting a series of ideas I have for back to school lunches.  Please, join me with your ideas won't you?

This recipe is what I like to call extraordinarily ordinary food.  Just the way my children like it.  Not too spicy, not too bland yet tasty enough for an adult ~ kid friendly food.  This recipe is indeed hearty enough to be a lunch.  I use Tinkyada noodles because I think that they are heartier.  Personally I think Tinkyada is a dead ringer for wheat pasta.  Don't get me wrong, I love Annies Gluten Free Mac and Cheese.  Its just that the noodles are so small.  The Tinkyada eblows remind me more of what mom used to bake in the oven.

1/4 cup Butter or Margarine
1 Onion, chopped
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/8 teaspoon black Pepper
16 ounce package of Elbows
3 cups Warm Water
1 Herb Ox Bouillon Cube (chicken)
2 Tablespoons Rice Flour (I have used Betty Crocker's Gluten Free Bisquick also)
1 12-13 ounce can evaporated Milk
2 cups Shredded Extra Sharp Cheese

• Melt the butter in a heavy skillet.
• Add the onion and seasonings.  Sauté for a two minutes.
• Add Elbows, water and bouillon.  
• Cover and simmer 10-5 minutes or until macaroni is almost done.
• Add the flour and stir.
• Stir in the evaporated milk and cheese.
• Simmer and stir until cheese is melted.

I am going to store some of this in a twist top container for lunches.

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Mini Pizza - just right for kids

I was desperate today. My poor daughter was really feeling sorry for herself and wanted what she used to call Baby Pizza's. Translation: Bagel bites. I was reading the menu plan of my favorite Celiac Family and they were having pizza made from a Chebe bread recipe I recall reading about on her blog previously.

So I followed her advice and I headed on over to Gluten Free Gobsmacked's recipe for Chebe bread.  She also suggested it would make a good pizza and suggests experimenting with the seasoning.  And so I did.

The result was beyond anything I could have expected. They LOVED it.  Even my non GF son LOVED it.  I'm so pleased.  It is so super simple to throw together.  It requires only 5 ingredients plus seasonings of your choice.  Only 9 minutes in the oven.

And a noteworthy tidbit of information: I do not pre bake this crust first.

1 1/4 cups Tapioca Flour (same thing as tapioca starch)

2 cups shredded cheese (I used sharp cheddar)

1 teaspoon baking powder

2 eggs

1/4 cup Olive Oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon italian seasoning

Pizza Sauce topping

Shredded Mozzarella Cheese

• Preheat oven to 450 degrees.
• Combine all ingredients and mix well.
• Roll out onto a floured surface 1/2 inch thick.
• Cut out 4" circles. 
• Place circles on baking sheet and top with sauce and cheese.
• Bake for 9 to 10 minutes.

Similar Gluten Free recipes you may enjoy:

• Chebe Bread by Gluten Free Gobsmacked
• Brazilian Cheese Buns by Lynns Kitchen Adventures

I will be linking this recipe to Gluten Free Homemaker's Gluten Free Wednesday

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